Original recipe yields 15 servings
Based on a 2,000 calorie diet
This is a delicious recipe! I was a little worried about the rhubarb being fully cooked so I went a head & poached it in boiling water for 10 minutes to make sure it was soft. (I had a pie not t...
I tried the white cake mix and did not care much for it so next time I made the cake with yellow cake mix. It turned out great. You will have to try it yourself and see what you think. All and a...
Absoltuely delicious. Make sure you chop the rhubarb so that it is cooks while the cake bakes. 1hour is too long, it was done in 45 minutes.
My whole family loved this - even better than traditional pineapple upside-down cake. I used what rhubarb we had, which ended up being about 2 cups instead of 3, and found that 1 hour at 350 was...
This is very good. I used a yellow cake mix as suggested by another reviewer and it turned out great! Everyone enjoyed it. Very flavorful. Great recipe for rhubarb! The pineapple adds an ext...
De-lish! My brother-in-law loves this recipe. Didn't use as much rhubarb and used a bigger box of gelatin b/c it's all I had. Good stuff!
definitely a keeper!!!!!! Had a lot of requests for the recipe...many didn't realize it was rhubarg.
Didn't have Rhubarb and will certainly try later with it, but still tasted great just using pineapple.
I took this cake to a family dinner and there was not one crumb left. I used a yellow cake mix.